2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. (8 oz) sharp natural Cheddar cheese, shredded
1 pkg. (8 oz) natural Swiss cheese, shredded
1 clove garlic, halved
1 can (12 oz) beer
Dash red pepper sauce
Dippers (below)

Toss flour, salt, pepper, and cheese until cheese is coated. Rub cut clove garlic on inside of earthenware fondue pot. Heat beer in pot over low heat. Add cheese mixture, 1 cup at a time, stirring after each addition until cheese is melted and blended. Stir in pepper sauce.

Transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with a figure-eight motion. (If fondue becomes too thick, stir in additional heated beer.)

4 servings

Dippers:
Corn bread, rolled tortillas.